Pears in Pineapple Cream

These baked pears are pure elegance with very little fuss. Halved pears get tucked into a baking dish with a piece of crystallized ginger in each center, then drenched in a sauce of butter, brown sugar, pineapple juice, and whipping cream that reduces into a thick, caramel-like glaze as everything bakes together.

The pineapple juice keeps the sauce from being one-note sweet. Its acidity balances the cream and butter, and as it reduces over an hour in the oven, you get a sauce that’s tropical, buttery, and just slightly tangy. Basting the pears a few times during baking builds up layers of that glossy sauce on the fruit.

Use firm pears here. Soft, ripe pears will collapse into mush during the long bake. The lemon water bath prevents browning while you prep, so each half comes out golden from the sauce, not oxidized brown.

Chef Tips

• Bartlett or Bosc pears both work well. Bosc holds its shape better during the long bake
• Scoop out the cores cleanly with a teaspoon so the crystallized ginger sits snugly in the well
• Boil the cream and pineapple juice mixture a full five minutes before pouring over the pears. This head start on reducing ensures a thick sauce
• Garnish with toasted flaked almonds right before serving for crunch

Variations

• Swap pineapple juice for orange juice for a more classic French flavor
• Add a splash of dark rum or brandy to the sauce before baking
• Serve with a scoop of vanilla bean ice cream for a warm-cold contrast